Strawberry Shortcake Cookies Cream (Print version)

Buttery cookies with fresh strawberries and vanilla cream for a delightful layered treat.

# What You'll Need:

→ Strawberry Shortcake Cookies

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 2/3 cup granulated sugar
07 - 1 large egg
08 - 2 teaspoons vanilla extract
09 - 1/3 cup sour cream
10 - 1 cup fresh strawberries, finely diced and patted dry

→ Vanilla Cream Filling

11 - 1/2 cup unsalted butter, softened
12 - 1 1/2 cups powdered sugar, sifted
13 - 1 teaspoon vanilla extract
14 - 2 tablespoons heavy cream

# How-To Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, beat softened butter and granulated sugar until light and fluffy, approximately 2-3 minutes.
04 - Add egg and vanilla extract to the butter mixture, mixing until well combined. Blend in sour cream until fully incorporated.
05 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
06 - Gently fold the diced strawberries into the dough using a spatula.
07 - Drop heaping tablespoons of dough onto the prepared baking sheets, spacing approximately 2 inches apart.
08 - Bake for 13-15 minutes, or until edges are lightly golden. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
09 - Beat softened butter until creamy. Gradually add sifted powdered sugar, then vanilla extract and heavy cream. Beat until light and fluffy.
10 - Once cookies are completely cooled, spread or pipe cream filling onto the flat side of half the cookies. Top with remaining cookies to form sandwiches.

# Tips from the pros:

01 -
  • They're elegant enough to share with guests but simple enough that you won't stress while making them.
  • Fresh strawberries folded right into the dough mean you get bursts of flavor in every bite, not just between the layers.
  • The sour cream keeps these cookies impossibly tender and slightly tangy, balancing the sweetness perfectly.
02 -
  • Strawberries must be patted completely dry after dicing—I learned this the hard way when a batch came out slightly spread and tough because the moisture in the berries created steam.
  • Don't skip cooling the cookies completely before filling them; warm cookies will cause the cream to melt and the sandwich to fall apart.
  • The sour cream is non-negotiable if you want that tender, almost cake-like texture; substituting with regular milk or yogurt changes the entire character of the cookie.
03 -
  • A hint of lemon zest mixed into the cookie dough adds brightness that makes the strawberries pop even more, without making the cookies taste citrusy.
  • If you want to make these ahead, bake the plain cookies and store them in an airtight container for up to two days, then fill them fresh on serving day so they stay tender.
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